Vincent Price’s Goulish Goulash

It’s HALLOWEEEEEEEN!  We’ll it’s the day before Halloween but here in the UK it seems everyone is dressing up and going bonkers all weekend…

I got a nice message from a reader of the blog, Mark Brisenden to say that he’s mentioning me on his radio show today – how lovely! Here’s a link to the radio station – Soho Radio – and you can tune in wherever you are in the world via the power of the interwebs.  The show starts at 10am GMT.  Here’s a link to a handy time converter if you are elsewhere…

sohoradio

You can also tune in and listen later on Mixcloud – the show is called The Museum of Soho Radio Hour – how cool is that?  Mark is going to be mentioning Vincent Price’s Goulash and if you haven’t planned what to have for your dinner tonight or tomorrow can I suggest this?  Here’s myself an Nathalie showing how it is done (filmed at the home office of Tim Burton don’tcha know?)

And here is the recipe:

Vincent Price Goulash

900g (2 lb) steak

450g  (1 lb)  onions, sliced

85g  (3 oz) lard (yes lard!)

30g (1 oz) paprika

2 tbsp flour mixed with 1 tsp salt

450g (1 lb) chopped tomatoes

Glass of red wine (I’m sure Vincent would have made it a large one)

265-570 ml stock (½-1 pint)

1 clove garlic (to ward off the vampires)

bouquet garni (sprig of parsley and thyme and a bay leaf)

300g (11 oz)  potatoes

Cut the meat into 1 inch cubes (smallish bite sized morsels).   Roll them first in paprika and then in flour.  Brown onions in the fat, and then brown meat on all sides.  Add tomatoes, and wine and cook fiercely for a few minutes.  Add any remaining flour and paprika.  Pour over enough stock to cover, add the garlic and the bouquet garni.  Cover and cook very slowly on top of the stove or in the oven for about 2 hours.  Parboil the potatoes, add them to the goulash and cook for a further 20 minutes to ½ hour.

I had a wonderful time at the Hammerton Brewery yesterday selling my bread and mustard…

img_1334

Next bread and mustard sale will be on Saturday 26th November – pop it in your diary and come on down.  There will be something new in the mix.  PickleALEy – Piccalilli made with Hammerton N1 Pale Ale.  I shouldn’t say this myself, as I made it, but the PickleALEy is utterly divine.

img_1082

Tonight I’ll be making Vincent Price’s Moroccan Tagine – which if it is good, will be recipe of the month.  Mr Rathbone will be recreating this photo of Vincent in Cooking Price-wise…

img_1103

He’s got his outfit sorted…

img_1275

No comments yet.

Leave a Reply


*